Toasty French baguette slices topped with fluffy ricotta, sweet grilled nectarines (or peaches), salty prosciutto, and herbaceous basil. The fresh intensity of a few flakes of Maldon salt and a drizzle of reduced balsamic vinegar on top set off this appetizer. This crostini is a combination of classic flavors in one bite. And an added benefit: you can get everything you need at TJ’s! There are no rules to this one - make as many as you want, and as messy as you want :)
As summer winds down, my kitchen is stock full of stone fruit. Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits” because of their large hard seeds. They are native to warm climates and are at their peak from June through September, so enjoy them while you can! :)
I have a batch of beautifully ripe nectarines. I love them for their smooth outer skin, and incredibly sweet flesh. They are beautiful to cook or bake with because of their color, and I couldn’t wait to work on a recipe celebrating the nectarine.
